EP 0326404 B1 19940105 - A method for producing dough for bread or pastry.
Title (en)
A method for producing dough for bread or pastry.
Title (de)
Verfahren zur Herstellung von Teig für Brot oder Konditorwaren.
Title (fr)
Appareil de production de la pâte à pain ou de la pâte à pâtisserie.
Publication
Application
Priority
JP 1638488 A 19880127
Abstract (en)
[origin: EP0326404A2] A method is provided for producing dough for bread or pastry in which no excessive pressure is imparted to the dough. In this method kneaded dough (4) is divided into dough portions (14), each portion (14) is weighed, and the dough portions (14) are placed to occupy a space proportional to the weight of each portion (14). By regulating the width and thickness of each portion (14), a dough strip (28) having uniform dimensions is provided. Then by stretching, cutting and shaping the dough strip (28), dough pieces shaped in the form of the final product (109) are produced. The possibility of the gluten network being damaged by an excessive pressure is eliminated. Thus puffy and tasty bread or pastry made of such dough, and having an excellent quality, can be provided when the dough is baked.
IPC 1-7
IPC 8 full level
A21C 3/02 (2006.01); A21C 5/00 (2006.01); A21D 6/00 (2006.01); A21D 8/00 (2006.01)
CPC (source: EP US)
A21C 3/02 (2013.01 - EP US)
Designated contracting state (EPC)
AT BE CH DE ES FR GB IT LI NL SE
DOCDB simple family (publication)
EP 0326404 A2 19890802; EP 0326404 A3 19900530; EP 0326404 B1 19940105; AT E99490 T1 19940115; DE 68911937 D1 19940217; DE 68911937 T2 19940428; ES 2047660 T3 19940301; JP H01191635 A 19890801; JP H0683627 B2 19941026; US 4904491 A 19900227
DOCDB simple family (application)
EP 89300801 A 19890127; AT 89300801 T 19890127; DE 68911937 T 19890127; ES 89300801 T 19890127; JP 1638488 A 19880127; US 30216289 A 19890125